1. Begin with the pastry. Combine flour and salt in a large bowl. Add cubed butter and work it into the dough with a pastry cutter until it resembles breadcrumbs. Add the water, 1 tablespoon at a time, until the dough comes together. Wrap in plastic and form a disk. Let the disk rest for 30 minutes in the refrigerator. Preheat the oven to 400º.

2. Clean and halve the strawberries. Toast the ground almonds lightly in a dry pan (approx.

3. Roll out the chilled pastry and set it on a sheet pan with parchment underneath. Spread the almond mixture on the pastry leaving a generous border. Toss the strawberries with a tablespoon of sugar and then lay them on top. Roll the strawberries around in the almonds to distribute the toasted flavor if desired. Fold up the sides of the galette.